Our Recipes

Za’atar Dusted Lamb & Sour Cherry Demi-Glace

Posted in: Main Course | Cuisines: Middle Eastern
Zaatar Dusted Lamb & Sour Cherry Demi Glace Za’atar Dusted Lamb & Sour Cherry Demi-Glace

Za’atar is a wonderful and aromatic spice blend in Middle Eastern cuisine that vary by region but frequently is made up of toasted white sesame seeds, ground sumac, thyme and salt. Succulent lamb chops get a zesty punch with this fragrant seasoning while pairing well with the sweet tartness of the sour cherry demi-glace.

Ginger Crème Brûlée

Posted in: Dessert | Cuisines: Appetizer, French
Ginger Creme Brûlée Ginger Crème Brûlée

Rich and creamy, these gingery custards can be prepared and baked a day or two ahead, but wait until you’re ready to serve them to caramelize the sugar topping. You’ll need a mini blowtorch for this step.

Teeny Tiny Tahini Cookies

Posted in: Dessert | Cuisines: Dessert, Fusion
Teeny Tiny Tahini Cookies Teeny Tiny Tahini Cookies

These simple, tasty cookies are adapted from a classic Armenian recipe. Dust them with powdered sugar or dip them in chocolate, these cookies go great with a glass of cold milk, hot tea or cappuccino, any time of day.

Piqui-Piqui Bronzini

Posted in: Main Course | Cuisines: Dessert, Middle Eastern
Piqui-Piqui Bronzini Piqui-Piqui Bronzini

Dazzle at dinner with this roasted whole sea bass drizzled with a spicy pepper-infused oil and slivered garlic, which develops big flavors using unique ingredients. Also known as Mediterranean sea bass, the bronzini has a taste and texture that is similar to the red snapper. It is often served whole and filleted at tableside.